摘要
介绍了影响柿子酒的非生物稳定性的主要因素。柿子酒的生物稳定性较好,但存在非生物不稳定现象。通过试验选取最佳的澄清剂及其最适添加量,并对酒液进行冷热处理使之澄清。
The topic of the study was exploring the main foctors of the non-biological stability of persimmon wine. The microbe in persimmon wine appears in a comparatively good stable state, but there is non-bio-stability in the wine. This topic get the best clarifying agents and the best suitable to make it with a high stability and quality.
出处
《酿酒》
CAS
2007年第2期66-67,共2页
Liquor Making
关键词
非生物稳定性
复合澄清剂
冷热处理
non-bio-stability
clarifying agents
cold- hot experiment
